Monday, September 26, 2016

五香牛肉乾 Easy Beef Jerky

Recipe adapted from Christine, Thanks you for sharing:)

自家製牛肉乾容易簡單。比街外買回來的好，因為完全知道是用甚麽肉，下了甚麽調味，吃得放心。可用超市或肉店很常見的 beef skirt (姑且翻譯作：『牛群肉』，是牛隻腹部橫隔膜處切出來的。) 此種扒薄身少脂肪。相對西冷扒或牛柳來說，肉質較實。西人不多吃，於是價錢便宜很多，但肉味夠。用來做牛肉乾，非常合適。如果大家找不到 beef skirt, 也可用牛腿肉等平價些的部份代替，I follow Christine's recipe but use rib roast from 99 Ranch this time。

五香牛肉乾
基絲汀@簡易食譜
準備時間: 10 分鐘
烹調時間: 135 分鐘
份量: 10人

材料:

牛肉（skirt steak 或用牛腿肉） 900克
薑 4至5片
豆豉粒（洗淨瀝乾水份，可先壓爛）約 1湯匙
八角 3至4粒
花椒 1茶匙
五香粉 1/2茶匙
新鮮紅辣椒（可用指天椒，或不用） 2 隻
生抽（醬油）2湯匙
老抽 2湯匙
冰糖 50克
紹酒 1湯匙
蜜糖 1湯匙
熱水少許

做法:

牛肉洗淨，瀝乾水份。把刀斜放約 45度，橫紋切片。備用。
在鍋中放少許油，用中慢火把薑，豆豉，花椒，八角，五香粉炒香。
加牛肉入鍋中，轉大火炒勻，至表面轉色。下酒，生抽，老抽，拌勻。然後加冰糖。不用加水，因為牛肉會出水的。待煮滾後，轉慢火，加蓋，斜放打開小縫隙，煮約 45分鐘，或直至汁料收乾許多，牛肉變軟稔。自己試味。
用筷子或夾子把牛肉逐一排放在鋪了烘培紙（baking paper）的焗盤上面，放入已預熱至100C（210F）焗爐中，把牛肉焗至乾身，約 1½小時（時間視乎牛肉含水量而定）。
把蜜糖和少許熱水（不用太多，只需少許把蜜糖稍微稀釋，容易塗牛肉面）拌勻。塗在牛肉兩面，再放入焗爐焗多5至10分鐘，即成。放涼後，存放在密封的器皿中，可放入雪櫃中，保存一兩星期。

溫馨提示：

Christine做牛肉乾橫紋切牛肉，因為喜歡肉質細緻些。但如想牛肉乾更有咬口的質感，可順牛肉的紋切，令牛肉的纖維長些。I use rib roast for mine, cross cut too.
加豆豉，除了增加牛肉滲透微微豉香外，還會增深顏色。有些牌子的豆豉頗鹹，自己要調節份量。
不吃辣的，可加入不辣的紅辣椒。但Christine覺得加了兩隻指天椒，增加微辣，更添風味。

Wednesday, September 21, 2016

木耳两吃（Two ways of cooking the black fungus)

生鱼片 Sauce for 黑木耳 dipping

4 round spoon of soy sauce
1 spoon of white vinniger
1/2 spoon of sugar
Some wasabi sauce from the tube

Soak dried black fungus in water until it return to original shape.
broil in water to let it cook through quickly. for about 10 sec
cool them in a bowl of water filled with ice

It's ready to serve with the sauce by placing it on top of a tray layered with ice or can mix them and serve as a cold dish salad.

葱爆木耳片 (Stir fried Black fungus with green onions)

In a fry pan, pour in lots of oil to fill the pan surface
put in lots (I mean lots) of chopped short section or sliced green onions)
While the green onions are cooked in the oil for enhanced flavor for the oil, make the mixture of
1/3 cup of water, 2 spoons of oyster sauce, 1/2 spoon of sugar, 1/3 spoon of cornstarch.
Once the oil turn yellowish, pour in 1 spoon full of soy sauce
Now put in the black fungus, stir fried to let them cook a bit,
pour in the sauce mixture made earlier
ready to serve and can add a bit sesame oil if you like that taste.

I think meat can also be added for this hot dish, but the meat need to be cooked through first before mixing with the mushroom mixture above.

配着葱酱汁一起应该很好吃:)

火锅炒饭 Fried Rice using leftover hot pot meat/veggies

Thinking of using the leftover to make fried rice as suggested in the show.

Chopped up the leftover hot pot veggies/meat using a scissors
Add a bowl or two bowls of rice
Add 1-2 eggs

Stir fried the rice mixture pour in sesame flavored oil in one circular motion
Add 海苔碎片/紫菜粉 (lots), mixed or pressed the shredded seaweed into the rice.

Can also eat it with the leftover broth, yummy!

Korean version of Mushroom Hot Pot with beef

Watching 白老师's newest show inspired me to try out his recipe and have small hot pot tonight (just me and Nana).

Ingredients:

Assorted mushrooms (香菇，金针菇，平菇，杏鲍菇), cleaned and cut up in strips

about 1 cup of beef chuck (I used cut up beef rib leftover)
2 cup of water
1/5 cup of soy sauce
1 silver spoon full of crush garlic
1 silver spoon full of 大酱 (korean bean paste)
1 spoon full of Korean hot pepper paste
3 spoons of coarse hot pepper flanks
1 spoon of sugar

Veggies which can be added:
Carrots cut up about the same size in flat strips
Onions in strips
Green onions in short sections (half first)
some cabbages (napa or regular)

For additional broth if needed, use 2 cup of water mixed with 1/5 cup of soy sauce :)

Put beef in pot first then add the water and all other ingredients above in order.
Take out the meat after cooking the broth for a while, set aside.

Now layered the assorted mushrooms and veggies on top of the broth base (cabbage/onion first since they need more time to cook, layered at the bottom). Put meat back in the center, add 金针菇 at last in the middle, garnish with green or red hot peppers or other bright looking herbs.

To make it a full meal, add frozen udon or the clear noodles.

Alternative is to put the Korean leftover pancake, but I thought fishcakes or fish ball could do the trick too. Pancakes need to be put in last, fish cakes and fish balls can be place at the beginning. I also thought we can cake frozen tofu if it's available.

Sunday, September 18, 2016

Lemon Magic Cake

What's so magical about this cake is the one batter turn into 3 layer magic. Adapted from nagi's recipetineats site first and she got the recipe from JoCooks. I plan on bringing this to a potluck event tonight, hope it turns out well, keeping my finger crossed.... Because I do not have milk at home, I substitute the milk portion with 1 and 1/2 cups soymilk plus 1/4 cup of almond/cashew milk. Also, I forgot to heat up the milk just a bit, so the soy milk is at room temperture and the cashew milk is straight from the fridge.

Well, it did not come out with three layers but it was a nice pudding cake with soft texture.

lemon magic cake

save print

Prep time

15 mins

Cook time

70 mins

Total time

1 hour 25 mins

Author: Jo

Serves: 9

ingredients

4 eggs (separate yolks from whites) at room temperature
1 tsp vanilla extract
150 g (3/4 cup) sugar
125 g (1 stick or ½ cup) butter, melted
115 g (4 oz or ¾ cup) of all purpose flour
1¾ cup milk lukewarm
¼ cup fresh lemon juice
zest from one lemon
powdered sugar for dusting cake

instructions

Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper.
Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula or a whisk, repeat until all egg whites are folded in, but there should still be white bits of egg whites floating in the batter.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden and the cake is firm to the touch. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
Sprinkle some powdered sugar after cake has cooled.

Wednesday, September 14, 2016

Simple Dumplings

Watching Mr. Bai's dumpling special inspired me to make the dumpling he demonstrates in the show (家常飯白老師-20160913-S2-Ep-26)

His first recipe is pretty basic:

1 cup (standard plastic cup) of ground pork
1 cup of green onions
1/2 soup spoon of sugar (rounded spoon)
1/4 soup spoon of ground ginger
3 soup spoon of soy sauce
1 soup spoon of oyster sauce (or put 2 more spoonful of soy sauce)
2 spoons of cooking oil
1.2 cup of the water (mixed in and stir in the same direction for 5 min. till texture like congree, or pick up and no dropping)
trick he used: multiple chopsticks holding them together and use them for stirring (one direction only)
Add white pepper and 1/2 spoonful of sesame flavored oil

Lastly, add the Chinese chives (about 1 cup optional) stir in quickly, the the dough is ready for folding

2nd recipe using 1 long cucumber or 2-3 small cucumbers, cut half then chopped, mix in salt and set aside, 5 eggs stirred add salt and then cook in pan, use scissor to cut them smaller in the bowl
1 green onion chopped and mixed in, sqeezed out the water in cucumber and mix in, add 1 spoonful of oyster sauce. The dough is now ready. This dumbling can be pan fried and should be eaten quickly because of the cucumbers.

Standard dumpling sauce: 2 sp soy sauce, 1 sp vinegar, sprinkled some hot peppers on top then stir.

小香菇臘腸肉粽

I made 粽子 today using the two recipes below combined. I don't have dried shrimps and dried scallops, so I replaced them with small dried mushrooms. This time I did steam the rice and make sure it's cooked already as recipe 2, and I also cooked the meat first like recipe 2. However, I seasoned the rice the same way as recipe #1 adding the broth from the steamed sausage, broth from the cooked meat, and liquid from the soaked mushroom.

Recipe #1 and #2 are adopted from Caroleasylife's blog, thank you Carol老師 :)

Recipe #1 湖州鮮肉粽
約12個

材料:
一.豬肉餡
豬前腿瘦肉或梅花肉500g,青蔥1支,薑2-3片
調味料:醬油40cc,米酒1/2大匙,糖1大匙

二.糯米餡
長糯米600g,
調味料:醬油50cc,蠔油1大匙,米酒1大匙,鹽1茶匙,
白胡椒粉1/4茶匙

步驟:

A.製作豬肉餡
1.豬前腿肉切成粗條狀,青蔥切段
2.加入所有調味料及蔥薑混合均勻,放冰箱冷藏醃漬2天
   (中間翻一下以利味道均勻)

B.製作糯米餡

1.包製當天,肉餡冰箱取出回溫,竹葉先處理
2.長糯米泡足量的水1小時,撈起瀝乾水份
3.將泡好的長糯米放入炒鍋中,加入所有調味料拌炒均勻
4.小火翻炒5分鐘即可盛起

C.組合包製

1.2片竹葉為一單位,從下方約1/3處捲起成一漏斗狀
2.先盛裝約1大匙的糯米,將米鋪開成為長方形
3.放上適當的豬肉條
4.然後均勻鋪上約2大匙糯米

5.將2邊的粽葉包到中間
6.上方的葉子蓋下來
7.將粽子翻轉過來,稍微保留一些空間不要壓太緊
8.周圍的竹葉順著粽子的形狀翻折下來成為一個長三角形
9.用棉繩將粽子纏繞4-5圈綁緊

10.包好的粽子放入已經煮沸的熱水中,水量必須完全淹沒粽子
11.蓋上蓋子大火ˊ約煮2.5-3小時即可撈起
     (煮製時間請依照個人喜歡軟爛程度斟酌)
12.放涼可以密封冷藏或冷凍,吃之前再大火蒸熱即可

滋味濃郁的臘味干貝鮮肉粽特別
又美味。粽子好吃但比較不好消化，除了要控制食用
的份量，也別忘了也要多準備一些蔬菜水果搭配，營
養才均衡。

Recipe #2 臘味干貝鮮肉粽
約14-15個

材料:
前腿肉400g,乾燥干貝30g,乾燥蝦米20g,
廣式臘腸及肝腸各2條,青蔥1支,薑2片,長糯米600g,
水450g
(材料內容份量可自行調整)

滷肉調味料:
醬油2大匙,米酒1大匙,糖1大匙,水60g,

蒸臘腸調味料:
米酒1大匙,糖1茶匙,

泡干貝及乾燥蝦米水各50g

事前準備工作:
1.乾燥的竹葉30張泡水3-4小時軟化
   (中間換水2次)
2.用刷子仔細將竹葉2面刷洗乾淨
3.竹葉尾端堅硬凸起的葉梗剪掉
4.乾淨布將粽葉多餘水份拭乾備用

步驟:
1.廣式臘腸及肝腸淋上蒸臘腸調味料大火蒸1小時
2.將蒸出來的湯汁倒出秤重(約40g)
3.乾燥干貝及乾燥蝦米泡水2-3小時軟化,干貝壓成細絲備用
   (干貝湯汁約30g留下備用)
4.長糯米洗乾淨,加上足量的冷水(份量外)浸泡1小時,再將水瀝乾備用

5.前腿肉切成塊狀
6.炒鍋中倒1大匙油,油溫熱將青蔥及薑片放入炒香
7.肉塊放入翻炒至變色
8.所有滷肉調味料放入混合均勻煮沸
9.蓋上蓋子小火悶20-25分鐘煮軟
10.肉塊撈起,湯汁保留(約50g)

11.瀝乾水份的長糯米放入炒鍋中
12.加入干貝及蝦米混合均勻
13.再將干貝湯汁(約30g)及蒸香腸的湯汁(約40g)到入拌炒均勻
14.加入冷水480g混合均勻煮至沸騰
*可以嚐一下鹹度，加上適量的鹽調整

15.糯米飯倒入電子鍋內鍋中
16.臘腸及肝腸放入蒸煮30分鐘
17.蒸煮完成將臘腸及肝腸取出,糯米飯上下翻攪均勻
18.臘腸及肝腸切薄片再混入糯米飯中
19.再蒸煮30分鐘即可

20.竹葉2片為一單位,從下方約1/3處捲起成一漏斗狀
21.先盛裝一些糯米飯,將飯往底部稍微壓一下
22.放上1-2塊滷肉
23.然後鋪上一層糯米飯壓實
24.用手的虎口將粽子的三角形捏出來
25.上方的葉子蓋下來
26.將粽子翻轉過來壓緊
27.周圍的竹葉順著粽子的形狀翻折下來成為一個三角形
28.用棉繩將粽子纏繞2-3圈綁緊
29.包好的粽子放上蒸籠大火蒸50-60分鐘即可
補充:
1.蒸煮糯米飯需要的液體整體量約是550g,如果添加的蒸香腸湯汁,
干貝湯汁及滷肉湯汁不足,請自行用水補足
2.糯米飯鹹度請自行斟酌調整

小香菇臘腸肉粽

I made 粽子 today using the two recipes below combined. I don't have dried shrimps and dried scallops, so I replaced them with small dried mushroom. This time I did steam the rice and make sure it's cooked already as recipe 2, and I also cooked the meat first like recipe 2. However, I seasned the rice the same way as recipe #1 adding the broth from the steamed sausage, broth from the cooked meat, and liquid from the soaked mushroom.

15.糯米飯倒入電子鍋內鍋中
16.臘腸及肝腸放入蒸煮30分鐘
17.蒸煮完成將臘腸及肝腸取出,糯米飯上下翻攪均勻
18.臘腸及肝腸切薄片再混入糯米飯中
19.再蒸煮30分鐘即可

20.竹葉2片為一單位,從下方約1/3處捲起成一漏斗狀
21.先盛裝一些糯米飯,將飯往底部稍微壓一下
22.放上1-2塊滷肉
23.然後鋪上一層糯米飯壓實
24.用手的虎口將粽子的三角形捏出來

25.上方的葉子蓋下來
26.將粽子翻轉過來壓緊
27.周圍的竹葉順著粽子的形狀翻折下來成為一個三角形
28.用棉繩將粽子纏繞2-3圈綁緊
29.包好的粽子放上蒸籠大火蒸50-60分鐘即可
補充:
1.蒸煮糯米飯需要的液體整體量約是550g,如果添加的蒸香腸湯汁,
干貝湯汁及滷肉湯汁不足,請自行用水補足
2.糯米飯鹹度請自行斟酌調整